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Sweet and tart Rhubarb Sauce is an easy sauce recipe perfect for pairing with desserts or sweet breakfasts. Best of all, this simple recipe for rhubarb sauce uses just 3 ingredients plus water and is ready in under 30 minutes following a few simple steps!
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Recipe for Rhubarb Sauce
For a long time, I dismissed rhubarb as the occasional pairing for other flavors, like an addition to strawberry sauce or mixed into stewed apples for pie.
It wasn't until I decided to make leftover rhubarb into a simple rhubarb sauce without any other add-ins that I truly understood what makes it so special!
Rhubarb has that perfect mix of sweet-and-tart that makes an incredible sauce for pairing with everything from desserts like cobbler and ice cream, to breakfasts like pancakes, yogurt, and even biscuits.
There is truly so much you can do with this rhubarb sauce recipe, and it's so tasty, I guarantee you'll want to try it with a little bit of everything!
Rhubarb Sauce Recipe Ingredients
- Rhubarb
- Water
- Sugar
- Lemon juice
Slicing Rhubarb for Sauce
- Trim the stalks at the top and bottom and discard the leaves - they are toxic and inedible.
- Cut away tough, woody, or bruised parts of the stalks.
- Wash the rhubarb with a vegetable brush.
- If the rhubarb is a little tough, you may need to peel it. This will enhance the flavor.
- Finally, slice the rhubarb into even pieces.
Can I use frozen rhubarb to make sauce?
Although I use fresh rhubarb to make my recipe for rhubarb sauce, you can use frozen. It should be thawed first, and I recommend easily thawing it by allowing it to sit in the refrigerator overnight. However, you can also add it to a zip-lock bag and run the bag under cold water for about 30 minutes or so to thaw the rhubarb out quickly.
How to Make Rhubarb Sauce
- Add rhubarb, water, and sugar to a pot over medium heat on the stove.
- The sugar will begin to melt and the rhubarb will start to soften.
- Once the water reaches a low boil and the rhubarb is soft to the touch with a spoon, remove it from the heat.
- Mix in the lemon juice.
- Add the mixture to a blender and blend until smooth. Let it cool before serving!
Rhubarb Sauce Recipes Tips
- I like to use an emulsion blender to blend my sauce.
- If you want it slightly chunkier, you can blend it a little less.
- I find lemon juice adds an amazing flavor to rhubarb sauce. However, later in the year, I sometimes like to swap it out for a little bit of cinnamon or cardamom to pair with apple desserts.
- If you have leftover sliced rhubarb, you can freeze it to use again later. Add it to a freezer-safe bag or container and label with the date. Freeze for up to 1 year.
Storing Rhubarb Sauce
You can store leftover rhubarb sauce in the refrigerator for up to 1 week in an airtight container, or freeze it for up to 6 months in an air-tight container or freezer-safe bags. Leave ½-inch of space at the top of the container to account for liquid expansion.
Recipes for Rhubarb Sauce FAQ
Field-grown rhubarb is in season in the spring through summer, from April to June. However, rhubarb is available frozen year-round, and can be purchased, trimmed and sliced, then frozen at home for up to a year.
Rhubarb sauce typically uses sugar as a sweetener, but other sweeteners can be used in its place. Try using coconut sugar, honey, or another liquid sweetener instead of sugar if you prefer.
Dessert Sauce Recipes
- Vanilla Whipped Cream
- Chocolate Sauce Recipe
- How to Make Cream Cheese Frosting
- Easy Chocolate Ganache
Try my Rhubarb Chutney and Stewed Rhubarb next!
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📖 Recipe
Rhubarb Sauce
Equipment
- Pot
- Blender
Ingredients
- 2 cups Rhubarb sliced into 1 inch pieces
- ½ cup water
- ½ cup granulated sugar
- ½ teaspoon lemon juice
Instructions
- Add rhubarb, water, and sugar to a pot over medium heat on the stove.2 cups Rhubarb, ½ cup water, ½ cup granulated sugar
- The sugar will begin to melt and the rhubarb will start to soften.
- Once the water reaches a low boil and the rhubarb is soft to the touch with a spoon, remove it from the heat.
- Mix in the lemon juice.½ teaspoon lemon juice
- Add the mixture to a blender and blend until smooth. Let it cool before serving!
Notes
- I like to use an emulsion blender to blend my sauce.
- If you want it slightly chunkier, you can blend it a little less.
- I find lemon juice adds an amazing flavor to rhubarb sauce. However, later in the year, I sometimes like to swap it out for a little bit of cinnamon or cardamom to pair with apple desserts.
- If you have leftover sliced rhubarb, you can freeze it to use again later. Add it to a freezer-safe bag or container and label with the date. Freeze for up to 1 year.
Nutrition
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